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Ingredients
- 1 10" pie shell, partially baked
- 4 large eggs, beaten
- 3 tbs flour
- 1 tsp paprika
- 1 tsp salt
- 11/2 tsp dry mustard
- 1 1/2 cups half-and-half
- 2 cups grated Swiss cheese
- 10 fresh asparagus spears, washed and trimmed
- 1 medium tomato sliced into four 1/4" slices
Preparation
Step 1
Preheat oven to 375 degrees
Beat eggs with flour, paprika, salt and dry mustard
Stir in cheese
Saving 6 asparagus spears for the top, chop the rest into 1" lengths
Lay on bottom of pie shell
Pour in liquid
Bake 20"
Remove and quickly arrange tomato and asparagus on top in a wagon wheel pattern
Bake another 20-30"